Cream Scones

Line a baking sheet with parchment paper. In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt. Add butter, and work into flour using a pastry cutter, two knives, or your fingers until butter is in pea-size pieces.

Make a well in center of flour and pour in all but 1 tablespoon cream. Gently fold flour mixture into cream, mixing just until dough comes together (dough will be lumpy). On a lightly floured surface, gently shape dough into a 1/2-inch-thick round, then fold in half and shape again into an 8-inch round. Brush dough with remaining 1 tablespoon cream and sprinkle with demerara sugar, using your hands to lightly press sugar into dough. Cut dough into wedges, rounds, or squares, and place on prepared baking sheet. Transfer baking sheet to refrigerator to chill while oven heats, or up to 6 hours.

Heat oven to 375°F. Bake scones 20 to 25 minutes, until firm and lightly browned on top. Cool on baking sheet for 5 minutes, then transfer to rack to cool completely.